The first weeks challenge was caramels, but not just any old home made caramels, but whiskey caramels…because what says Christmas more than Jameson?! Am I right? On second thought, don’t answer that.
- 5 Tbls & 1 Tbsp butter, separate
- 1 Cup heavy whipping cream
- 2 oz (1/4 cup) whiskey (I used Jameson)
- 1 tsp vanilla
- 1/4 tsp kosher (coarse) salt
- 1 1/2 Cup sugar
- 1/4 Cup light corn syrup
- 1/4 Cup water
- 1 Tbsp Kosher (course) salt, for sprinkling
- Line a 9-inch glass or aluminum pan with parchment or wax paper. Make sure the it is going up the sides so it does not stick. Melt 1 Tbls of the butter and using a pastry brush or paper towel, coat the parchment or wax paper.
- In a small saucepan, melt the remaining 5 Tbls butter with the heavy whipping cream, whiskey, vanilla & 1/4 teaspoon salt and heat till boiling. Make sure to stir frequently, it will boil up if unattended. Also, if you used salted butter, feel free to lower the amount or remove the teaspoon salt at this stage. Once boiling, remove from heat and set aside.
- In 3-quart saucepan, mix sugar, corn syrup and water. Heat this to boiling over medium high heat, but do not stir. That was the hardest part for me. Continue to let this bubble and boil until it has reached a warm bronze color.
- Take the sugar off the heat and slowly, a little at a time, add the cream mixture to the sugar mixture. This bubbles up quickly, so take your time on this part. Place it back on the burner over medium-low heat for about 10-13 minutes or until it reaches 248 degrees F (firm ball) on the candy thermometer.
- Pour the caramel into your prepared 9-inch pan and cool for 10 minutes. Sprinkle with the remaining 1 tsp salt and let cool completely.
- Cut caramels into small squares and wrap individually in parchment or wax paper.
*Recipe from website Cookbook Recipes.